Double Broccoli Quinoa Salad is a favorite springtime recipe. It’s always a hit at potlucks, and it’s perfect for picnics and cookouts.
This dish is based on a 101Cookbooks.com recipe from several years ago. The original recipe wasn’t vegan, so I’ve taken out the dairy products and added my own twist to it. I’ve served this dish at many potlucks and even demonstrated it for a few cooking classes, and it’s always a crowd-pleaser. I think the secret to this recipe’s success is the broccoli pesto, because you can never go wrong with pesto.
If I have some on hand, I like to mix in some tofu feta, to give this dish a little extra somethin’ somethin’.
Double Broccoli Quinoa
Double Broccoli Quinoa Salad is a favorite summertime recipe. It's always a hit at potlucks, and it's perfect for picnics and cookouts.
This recipe serves 12 as a side dish or 6 as a main.
- 5 cups broccoli cut into small pieces
- 1/4 cup extra virgin olive oil
- 3 cloves garlic
- 1/2 cup cashews
- 1/4 cup nutritional yeast
- 1/2 teaspoon sea salt
- 2 tablespoons lemon juice
- 3 cups cooked quinoa
- 1 can (14-ounces) chickpeas drained and rinsed, or or 1 1/2 cups cooked chickpeas
- 1 cup Tofu Feta
- 1 cup roasted red peppers diced
Steam the broccoli. Add about an inch of water to a large pot. Place a steamer basket inside and fill it with the broccoli florets. Bring the water to a boil, cover the pot, and let cook for about 5 minutes, until the broccoli is bright green and tender.
If you don’t have a steamer basket, you can blanch the broccoli. Bring a large pot of salted water to boil, and have a bowl of ice water standing by. Cook the broccoli in the water for a minute or two. Remove the broccoli with a slotted spoon and plunge into immediately in the ice water.
To make the broccoli pesto, mix together half of broccoli, garlic, olive oil, cashews, nutritional yeast, lemon juice, and sea salt in a food processor fitted with an s-blade.
Mix together the broccoli pesto and cooked quinoa in a large bowl until it's thoroughly coated. Fold in the rest of the broccoli, the chickpeas. feta, and roasted red peppers.
Refrigerated unti ready to serve. Serve cold or at room temperature.